Gastronomy offer in a function of creation and co-creation of a recognized hotel brand: Illustrations from hotel Crni vrh
The aim of the paper is to point out the possibility of the influence of the quality of the gastronomic offer in the restaurant of the hotel Crni vrh, on the creation or cocreation of the hotel brand. The quality items of the hotel's complete catering offer were analyzed and grouped by explorat...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Naučno društvo agrarnih ekonomista Balkana, Beograd; Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt
2022-01-01
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| Series: | Ekonomika Poljoprivrede (1979) |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/0352-3462/2022/0352-34622203749G.pdf |
| _version_ | 1811192132288905216 |
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| author | Gajić Tamara Zrnić Miloš Vujić Tamara Vujić Milan Stojanović Đorđe |
| author_facet | Gajić Tamara Zrnić Miloš Vujić Tamara Vujić Milan Stojanović Đorđe |
| author_sort | Gajić Tamara |
| collection | DOAJ |
| description | The aim of the paper is to point out the possibility of the influence of the quality of the gastronomic offer in the restaurant of the hotel Crni vrh, on the creation or cocreation of the hotel brand. The quality items of the hotel's complete catering offer were analyzed and grouped by exploratory factor analysis into three factors (Food, Space and Personality). The results of the multiple regression analysis determined the contribution of two quality factors to the creation of the hotel brand. Also, the research came to the conclusion that the majority of visitors, after the experience gained, decide to come again to the rural and mountainous areas, and a smaller percentage to the urban environment. The importance of the research is reflected in the contribution of the existing literature, in the contribution to future more important research, as well as in finding strategic solutions for better hotel operations. |
| first_indexed | 2024-04-11T23:47:41Z |
| format | Article |
| id | doaj.art-7df053e42e7d430a91d45bed35d5c309 |
| institution | Directory Open Access Journal |
| issn | 0352-3462 2334-8453 |
| language | English |
| last_indexed | 2024-04-11T23:47:41Z |
| publishDate | 2022-01-01 |
| publisher | Naučno društvo agrarnih ekonomista Balkana, Beograd; Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt |
| record_format | Article |
| series | Ekonomika Poljoprivrede (1979) |
| spelling | doaj.art-7df053e42e7d430a91d45bed35d5c3092022-12-22T03:56:35ZengNaučno društvo agrarnih ekonomista Balkana, Beograd; Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, BukureštEkonomika Poljoprivrede (1979)0352-34622334-84532022-01-0169374976310.5937/ekoPolj2203749G0352-34622203749GGastronomy offer in a function of creation and co-creation of a recognized hotel brand: Illustrations from hotel Crni vrhGajić Tamara0https://orcid.org/0000-0003-3016-8368Zrnić Miloš1https://orcid.org/0000-0003-3454-6573Vujić Tamara2https://orcid.org/0000-0003-3454-6573Vujić Milan3https://orcid.org/0000-0002-5870-0224Stojanović Đorđe4https://orcid.org/0000-0001-9771-3389SASA, Geographical Institute "Jovan Cvijić", Belgrade, SerbiaAcademy of Applied Studies, The College of Hotel Management, Belgrade, SerbiaAcademy of Applied Studies, The College of Hotel Management, Belgrade, SerbiaAcademy of Applied Studies, The College of Hotel Management, Belgrade, SerbiaAcademy of Applied Studies, The College of Hotel Management, Belgrade, SerbiaThe aim of the paper is to point out the possibility of the influence of the quality of the gastronomic offer in the restaurant of the hotel Crni vrh, on the creation or cocreation of the hotel brand. The quality items of the hotel's complete catering offer were analyzed and grouped by exploratory factor analysis into three factors (Food, Space and Personality). The results of the multiple regression analysis determined the contribution of two quality factors to the creation of the hotel brand. Also, the research came to the conclusion that the majority of visitors, after the experience gained, decide to come again to the rural and mountainous areas, and a smaller percentage to the urban environment. The importance of the research is reflected in the contribution of the existing literature, in the contribution to future more important research, as well as in finding strategic solutions for better hotel operations.https://scindeks-clanci.ceon.rs/data/pdf/0352-3462/2022/0352-34622203749G.pdfbrandgastronomyrestaurant servicescrni vrhdivčibare |
| spellingShingle | Gajić Tamara Zrnić Miloš Vujić Tamara Vujić Milan Stojanović Đorđe Gastronomy offer in a function of creation and co-creation of a recognized hotel brand: Illustrations from hotel Crni vrh Ekonomika Poljoprivrede (1979) brand gastronomy restaurant services crni vrh divčibare |
| title | Gastronomy offer in a function of creation and co-creation of a recognized hotel brand: Illustrations from hotel Crni vrh |
| title_full | Gastronomy offer in a function of creation and co-creation of a recognized hotel brand: Illustrations from hotel Crni vrh |
| title_fullStr | Gastronomy offer in a function of creation and co-creation of a recognized hotel brand: Illustrations from hotel Crni vrh |
| title_full_unstemmed | Gastronomy offer in a function of creation and co-creation of a recognized hotel brand: Illustrations from hotel Crni vrh |
| title_short | Gastronomy offer in a function of creation and co-creation of a recognized hotel brand: Illustrations from hotel Crni vrh |
| title_sort | gastronomy offer in a function of creation and co creation of a recognized hotel brand illustrations from hotel crni vrh |
| topic | brand gastronomy restaurant services crni vrh divčibare |
| url | https://scindeks-clanci.ceon.rs/data/pdf/0352-3462/2022/0352-34622203749G.pdf |
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